Ingredients:

• Pow Pow Marinade
• Q-NAMI Rub
• 1 rack of Baby Back or St. Louis cut Spare Ribs
• 2 Tablespoons – Orange Marmalade
• 2 Tablespoons – Unsalted Butter, thinly sliced

Instructions:

1. Preheat oven or grill to 275 degrees Fahrenheit.

2. Remove membrane from back of ribs and pat dry with paper towels.

3. Brush on a thin layer of Pow Pow marinade to both sides of the ribs then season to taste with Q-NAMI.

4. Bake/Grill/Smoke ribs uncovered with meat side facing up for 2 hours.

5. Cut 2 pieces of aluminum foil roughly 6-8 inches longer than the length of your ribs and place on top of each other to create a double layer of foil.

6. On your double layer of foil, pour a layer of Pow Pow marinade(1-2 Tblsp) around the length of the ribs in the middle, add the orange marmalade and butter on top.

7. Place ribs meat side down onto the mixture on the foil, wrap tightly and place back in the oven/grill/smoker meat side down for 1 more hour.

8. Unwrap, slice, and serve!

Recipe Note

1. We would recommend using “heavy duty” aluminum foil as the bones can poke through and cause some leakage.
2. Apple, Cherry, or Pecan woods are optimal for smoking these ribs.
3. Use a thin, dull butter knife to help separate the membrane from the bones and use a dry paper towel to help grip the membrane while peeling it off.

Recipe Provided by Lanes BBQ